For the mix:
4 cups yellow cornmeal
4 cups all-purpose flour
2 tablespoons + 2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1/4 cup sugar
For Cornbread Muffins: (1 dozen muffins)
2 1/4 cup cornbread mix
1 large egg
1/2 cup buttermilk
1/2 cup plain yogurt or sour cream
1/4 cup honey
4 tablespoons melted butter
1 to 2 teaspoons poppy seeds (optional)
For Skillet Cornbread (makes one round):
2 1/4 cup cornbread mix
2 large eggs
1 1/4 cup buttermilk
6 tablespoons melted butter + 1 tablespoon for the skillet
3 tablespoons honey
For the Mix: In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar (sifting makes sure these ingredients are evenly mixed). Add the cornmeal and whisk together until combined. Store in an air-tight container in a cool, dry place.
For the Muffins: Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
In a large mixing bowl, whisk together the egg, buttermilk, and yogurt. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined. Divide the batter evenly between the muffin pans and sprinkle with poppy seeds, if using.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
For the Skillet Cornbread: Place a 10-inch skillet in the oven and preheat the oven to 425°F.
In a large mixing bowl, whisk together the eggs and buttermilk. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined.
Carefully remove the preheated skillet from the oven. Add a tablespoon of butter to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 22 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
Serve with butter and/or honey, if desired.
Recipe Notes
- Feel free to substitute your favorite oil for the melted butter or try swapping some whole wheat flour for some of the all-purpose flour. You could even try grinding up some freeze-dried corn and adding it to the mix.
Nutritional information reflects 1 batch of muffins made with this mix.